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2019 | nr 1 | 66--73
Tytuł artykułu

Frying Performance of Zero Trans Shortenings Produced by Enzymatic Interesterification

Warianty tytułu
Stabilność przeciwutleniająca szorteningów zero trans otrzymywanych metodą przeestryfikowania enzymatycznego
Języki publikacji
EN
Abstrakty
Nowe szorteningi smażalnicze zero trans otrzymywano metodą przeestryfikowania enzymatycznego wykorzystując mieszaninę stearyny palmowej z olejem canola i kwasem stearynowym. Jako biokatalizatory reakcji stosowano zarówno enzymy immobilizowane (Novozym 435, Lipase PS "Amano" IM), jak i lipazy nieuruchomione na żadnym nośniku (Lipomod TM 34P). Szorteningi zero trans wykazywały wyższą stabilność w modelowych warunkach smażenia w porównaniu do handlowego szorteningu smażalniczego i nieprzeestryfikowanej mieszaniny. Produkty przeestryfikowania charakteryzowały się mniejszą szybkością powstawania polimerów oraz mniejszą szybkością zanikania tokoferoli podczas smażenia. (abstrakt oryginalny)
EN
Novel zero trans frying shortenings were formed by enzymatic interesterification, exploring palm stearin and canola oil mixture and stearic acid as substrates. Both immobilised (Novozym 435, Lipase PS "Amano" IM) and non-immobilised (Lipomod TM 34P) enzymes were applied as biocatalysts. Frying performance evaluation of the final interesterification products showed improvement in stability at model frying conditions compared to the commercial frying shortening and the non-interesterified mixture. The interesterification products were characterised by lower rate of polymers formation and lower rate of tocopherols disappearance during frying. (original abstract)
Rocznik
Numer
Strony
66--73
Opis fizyczny
Twórcy
  • Warsaw University of Life Sciences
Bibliografia
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Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
bwmeta1.element.ekon-element-000171545847

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